[EN] Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato
hybrids, representing a wide variability in fruit shape and color, grown in different environments: ...[+]

[EN] Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato
hybrids, representing a wide variability in fruit shape and color, grown in different environments: screenhouse and open field.
Protected cultivation tended to show lower sugar concentration (fructose and glucose) but similar acid contents (citric, malic, and
glutamic acids). The decreased levels of sucrose equivalents and the similar ratios of sucrose equivalents to citric or glutamic acid
contents indicated that protected cultivation, despite being useful to reduce the incidence of pests and viral diseases, reduces the
organoleptic quality. Additionally, it doubles the interaccession variability and increased the level of intra-accession variability. In the
case of aroma, the genotypic effect was considerably higher than the environmental component on the 12 main volatiles analyzed.
Only hexanal and methyl salicylate were significantly affected by environment, while 10 out of 12 volatiles were affected by the
genotype. Biplot analysis showed that, even in considerably different environments, it is possible to identify genotype-dependent
main aroma profiles. In the case of 13 background volatiles, the environment showed no significant effects and the genotypic effect
was lower, though it is possible to identify genotypic trends in background notes.[-]